New Zealand
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Fermented entirely with native yeast, this is an alternative and intricate Sauvignon Blanc. The bouquet offers a sweet-scented profile of shortbread, friands, quinces, and apricots, lifted by lemon zest, ginger, honeysuckle, and vanilla bean. On the palate, it is rich and textural, showcasing ripe fruit and Asian spices infused with a tarragon-like herbal note and a hint of wood smoke. The finish is long, crisp, and defined by a flinty dryness.
Few wine drinkers will be unfamiliar with the name Cloudy Bay, the wine that put New Zealand and Marlborough Sauvignon Blanc on the world wine map. Kevin Judd was their founding winemaker and made the first 25 vintages, making him a true icon of the industry. A man of few words but many ideas, in 1993 he created a single vineyard wine, Cloudy Bay Greywacke Vineyard and that wine became their Cloudy Bay Te Koko label. Judd though registered the name Greywake, which is a type of sandstone found throughout New Zealand, thinking he might use it one day, but not expecting to as he was happy in his job.
Eventually though owners LVMH offered him an ambassadorial role and feeling that his time as a winemaker was far from over, he set up on his own in 2008 under the name he had registered 15 years earlier. He rented space at Dog Point winery, set up a few years earlier by other Cloudy Bay alumni, winemaker James Healy, and grape grower Ivan Sutherland, whose vineyards had supplied Cloudy Bay with fruit from the earliest days and he also agreed to supply Judd.
